Help! My cake fell apart!!

[caribear]

I just got finished making a white chocolate cake with homemade cream cheese frosting for Christmas. I used 2-9 inch round pans to make a double layer cake with the frosting in-between the layers. Everything was going great until I tried to put the 2nd layer on the cake. The whole second layer started falling apart!! I tried to salavage it with frosting to keep the cracks together but it didn't work! I am so frustrated! Did I not let the cakes cool long enough? Is there a trick to getting the 2nd layer on the cake? I want to make a new cake....hope the grocery store still has the ingredients on their shelves! How long should I let the layers cool before I try to take them out of the pans?? Thanks for any advise!!

 

[RickinNYC]

Here's what you do, works like a charm. Get a knife, a plate and fork. Cut the cake carefully into wedges. Place one wedge on the plate, take into the other room and turn on the TV. Eat the slice of cake. Repeat.

 

[smilie]

I like Rick's solution. Plus that means you don't have to battle the grocery store today. I did, and believe me.. it's not pretty.

 

[Shugardrawers]

It has to cool completely before you try to handle it. Even better, put the cake in the freezer. It handles easily when frozen and is much easier to frost. It'll thaw quickly enough after you frost it.

 

[Chuck S]

I agree, the cake itself was probably not cool enough when you tried to stack the layers. After you turn the cake out from the pan, try putting the layers on waxed paper and putting them in the fridge for a few hours before you try to assemble the cake. Cover them with plastic wrap or put them in a small kitchen size plastic garbage bag to prevent them from drying out in the fridge.

The freezer works good, too. Especially if you're in a hurry.

 

[kikipug]

Here's what you do, works like a charm. Get a knife, a plate and fork. Cut the cake carefully into wedges. Place one wedge on the plate, take into the other room and turn on the TV. Eat the slice of cake. Repeat.

Who needs a plate... just dig in. One less dish to wash.

 

[Annette_VA]

Here's what you do, works like a charm. Get a knife, a plate and fork. Cut the cake carefully into wedges. Place one wedge on the plate, take into the other room and turn on the TV. Eat the slice of cake. Repeat.

 

[RickinNYC]

Who needs a plate... just dig in. One less dish to wash.

Less calories.

 

[kikipug]

Less calories.

Rule #1... Broken cookies have no calories...
(This has always been a rule in my house)

Rule #2... Same goes for broken cake
(This rule was made up in response to this thread.... desparate times call for desparate measures.)

 

[Nicolepa]

Did you level out the cakes before you stacked them? If not then the top layer will start to break when you put on the 2nd layer. I also flip my top layer so that the bottom of the cake is the top.

 

[Christine]

Did you level out the cakes before you stacked them? If not then the top layer will start to break when you put on the 2nd layer. I also flip my top layer so that the bottom of the cake is the top.

This is what I do too.

 

[helenabear]

Did you level out the cakes before you stacked them? If not then the top layer will start to break when you put on the 2nd layer. I also flip my top layer so that the bottom of the cake is the top.

I can't say that is always true either of cakes. I rarely level mine out (though I admit mine usually don't have much of a hill either) But even when I've been lazy and had the hump, I just make sure the filling between helps to "level" out the cake. I do also do the bottom is the top of the cake as well.

My guess is that you didn't have it cooled completely. I always let mine sit for 10-15 minutes just in the pan to cool until I go to flip them to. Then I flip them over onto parchment paper or wax paper covered cooling racks and let them cool literally HOURS! I also make sure I line the bottom of the pan with parchment paper (I trace and cut a circle) and then wax & flour as usual so the cake comes out very easily. Oh and for the cooling I also put paper towels between the racks and the wax paper so that there are no imprints of the wire racks beneath (if that makes sense)

Your cake could also simply not be dense or even moist enough to handle being moved like that. I find that to be very true of all the box cakes I've made. They just crumble so much easier than ones from scratch.

 

[MinnieM21]

Did you level out the cakes before you stacked them? If not then the top layer will start to break when you put on the 2nd layer. I also flip my top layer so that the bottom of the cake is the top.

That's what I do too. If the botton layer isn't level with the top layer, then the top layer will start to break apart. Just take a knife and cut off any extra cake so the surface is somewhat flat.


I also agree with what HelenaBear says about letting your cake cooling completely and that box cakes aren't as dense as cakes made from scratch. Whenever I make a box cake, it falls apart so much easier than when I make one from scratch.

I hope everything works out for you.

 

[caribear]

Thanks so much everyone for all of your replies!! I love your suggestion Rick...as a matter of fact my dd and I already took a fork and sat down with the broken/messy cake and had ourselves a little party!

I did not flip over the 2nd layer, so it was kind of rounded on the end that met the 1st layer....so maybe that contributed to the break. I think I will put the layers into the fridge, as suggested, my next time around.

Thanks again everyone!!!

 

[Planogirl]

I always flip my bottom layer so that it's upside down. Then I end up with the flat sides touching and the bottom layer is kind of held together by the top layer.

Just cover the whole thing with icing. It should be OK.

 

[FSUGrad97]

This is why I usually head over to the Publix bakery...they bake it, ice it and put it in a nice little box for me.

I can bake, but it never quite looks as nice.